Today I’m going to share the meal that earned me about 1.2 million brownie points with my husband.
But first, I got a haircut/color last week and wanted to show you a picture!
It had been 5 months since my last hair appointment. Five months! My roots were absolutely horrible!
Here’s me on Wednesday (the “before”) …
… and here’s me on Friday (the “after!”)
Whew, so much better!
Of course, let’s be honest. I will never, ever be able to style it that well. I swear stylists have magical hair brushes.
OK, so about those brownie points I earned.
I’ve talked on the blog a few times about Brandon’s love for Chipotle.
So this weekend, I decided to recreate a Chipotle dish at home.
On the menu?
A steak burrito bowl with chipotle-lime rice, black beans, lettuce, guacamole, and mild salsa.
(Don’t worry, I ate two of those small bowls, and Brandon ate three. )
Let’s break down the recipe into the individual components …
Salsa (tastes just like Chipotle’s mild salsa)
(made 3-4 servings)
- 3 medium-sized tomatoes, cut into small chunks
- 1/2 cup red onion, diced
- 1 jalapeño, seeds (mostly) removed, diced
- 1/2 cup cilantro, chopped
- little less than ¼ cup lime juice (half a lime)
- 1/2 tsp. salt (start with a little less salt, and adjust based on your taste)
- Mix everything together in a bowl. Cover bowl and let sit in fridge for several hours, for the flavors to combine.
Guacamole (This is my own guacamole recipe. I have no idea how close it is to the Chipotle guacamole, but it tastes pretty amazing!)
(Made 3-4 servings)
- 3 avocados, peeled and mashed up
- 1 tomato, diced
- about 1/4 cup diced red onion
- 1 jalapeño, seeds removed, diced
- 1 lime, juiced
- 1 tsp salt
- couple dashes garlic powder
- about 2 tbsp chopped fresh cilantro
- 1 tsp minced garlic
- In a large bowl, mash the avocado with the salt and lime juice. Then add the rest of the ingredients and toss to combine. Cover bowl and let sit in the fridge until ready to serve.
(For only 1 medium steak. Double the recipe, if necessary)
- 1/4 cup vegetable oil
- 1/2 tbsp soy sauce
- 1 tsp minced garlic
- 1/4 tsp (maybe a little less) red pepper flake
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 2 tbsp lime juice
- few fresh cilantro leaves torn up
- Whisk ingredients together in a bowl. Put steak and marinade into a zip lock bag. Toss to coat. Leave in the fridge for several hours.
- When ready to serve, grill steak (or cook it however you’d like!)
Made 6-8 servings
(Slightly modified from this recipe)
- 8 cups water
- 2 cups white rice *
- 3-4 tbsp. lime juice (add slowly, tasting as you add)
- 3/4 cup chopped cilantro
- 1/4-1/2 tsp. salt (add slowly, tasting as you add)
* Important note: I used regular rice because I couldn’t find Basmati rice like the original recipe recommended. The flavor of my rice was great, but the texture was too mushy. Next time, I will search harder for the Basmati rice!
- Cook rice using the box’s instructions. After it’s cooked, add lime juice, cilantro, and salt. Mix together.
The final results:
To build our bowls, I started with some rice. Then I added plain (rinsed and drained) black beans, some romaine lettuce, the guacamole, the salsa, and the steak.
Just a tip: Make this dish on a day when you have plenty of time in the morning. That morning, put the steak in the marinade and make the guacamole and salsa. Put everything in the fridge for the day. That night, you’ll just have to make the rice and quickly cook up the steak!
You can also serve this dish with black bean and corn salsa (so good!), shredded cheese, sour cream, and chips. And if you want a vegetarian option, just don’t add the steak! The guacamole and black beans give you plenty of protein, healthy fats, and fiber on their own!
This meal was absolutely delicious. Brandon has already requested that I make the meal when some of his friends come into town next month. So you know it’s got to be good.
Question for ya …
Do you like Chipotle? What do you usually order?
What did you do this weekend?
How often do you get your hair cut and/or colored?